Wavepress is a signal processing software that has a simple and friendly interface that can be used by researchers, professors and students. The program uses the wavelet transform, which is a signal processing tool, being used to handle a signal in the time-scale space. In this way, the program can be used for signal processing capable of reducing, without losing important information, the amount of information. Thus, it is possible to obtain graphs and tables to explore the results in a comprehensive and satisfying way. In this work, the main features of Wavepress are explored with applications in computational chemistry, and drug design, all examples are illustrated with graphs and tables got with Wavepress. researchers students transform tool timescale time scale space way reducing information Thus work chemistry design

O tempero alho e sal é amplamente utilizado na culinária brasileira, mas possui um alto teor de sódio. Como a alta ingestão de sódio tem sido fortemente correlacionada com a incidência de doenças crônicas, este estudo teve como objetivo desenvolver um tempero alho e sal com teor de sódio reduzido. A avaliação sensorial dos temperos foi conduzida através da aplicação dos mesmos ao arroz cozido. Primeiramente, a concentração ótima de tempero adicionado durante a preparação do arroz foi determinada. Subseqüentemente, temperos (3:1) foram preparadas contendo 0%, 50% e 25% de redução de NaCl, utilizando uma mistura de sais contendo KCl e glutamato monossódico. Um tempero com 0% de redução de NaCl foi estabelecido como controle. Três formulações de arroz elaboradas com os diferentes temperos foram avaliadas pelo teste de aceitação sensorial, tempo-intensidade e domínio temporal das sensações. As proporções de sais utilizadas no tempero alho e sal não geraram gostos estranhos ou ruins aos produtos, mas surtiram em produtos menos salgados. No entanto, os temperos com níveis mais baixos de sódio (F2 e F3) foram melhor aceitos em comparação ao tempero tradicional (F1). Portanto, uma mistura de NaCl , KCl e glutamato monossódico é uma alternativa viável para desenvolver um tempero alho e sal com reduzido teor de sódio.

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

A study on the monitoring of glycerol oxidation catalyzed by gold nanoparticles supported on activated carbon under mild conditions by chemometric methods is presented. The reaction was monitored by mass spectrometry-electrospray ionization (ESI-MS) and comparatively by mid infrared spectroscopy (MIR). Concentration profiles of reagent and products were determined by chemometric tools such as Principal Component Analysis (PCA), Evolving Factor Analysis (EFA) and Multivariate Curve Resolution (MCR). The gold nanoparticle catalyst was relatively active in glycerol oxidation, favoring formation of high added value products. It was found that the reaction stabilization was reached at four hours, with approximately 70% glycerol conversion and high selectivity for glycerate.

Um software para análise multivariada foi desenvolvido com o objetivo de oferecer uma ferramenta computacional livre com interface gráfica amigável para pesquisadores, professores e estudantes com interesse em quimiometria. O Chemoface possui módulos capazes de resolver problemas relacionados com planejamento experimental, reconhecimento de padrões, classificação e calibração multivariada. É possível obter uma variedade de gráficos e tabelas para explorar os resultados. Neste trabalho, as principais funcionalidades do Chemoface são exploradas usando estudos de caso reportados na literatura, tais como otimização de adsorção de corante índigo em quitosana usando planejamento fatorial completo, análise exploratória de amostras de própolis caracterizadas por ESI-MS (espectrometria de massas com ionização electrospray) usando PCA (análise de componentes principais) e HCA (análise hierárquica de agrupamentos), modelagem MIA-QSAR (análise multivariada de imagem aplicada à relações quantitativas estrutura-atividade) para predição de parâmetro cinético relacionado à atividade de peptídeos contra dengue usando PLS (método de quadrados mínimos parciais), e classificação de amostras de vinho de diferentes variedades usando PLS-DA (PLS para análise discriminante). Todos os exemplos são ilustrados com gráficos e tabelas obtidos no Chemoface.

A software for multivariate analysis was developed in order to provide a free computational tool with user-friendly graphical interface for researchers, professors and students with interest in chemometrics. Chemoface comprises modules that can solve problems related to experimental design, pattern recognition, classification and multivariate calibration. It allows obtaining a variety of high quality graphics and tables to explore results. In this work, the main features of Chemoface are explored using case studies reported in the literature, such as optimization of adsorption of indigo dye on chitosan using full factorial design, exploratory analysis of propolis samples characterized by ESI-MS (electrospray ionization-mass spectrometry) using PCA (principal component analysis) and HCA (hierarchical cluster analysis), MIA-QSAR (multivariate image analysis applied to quantitative structure activity relationship) modeling for the prediction of kinetic parameter related to activities of peptides against dengue using PLS (partial least squares), and classification of wine samples from different varieties using PLS-DA (PLS discriminant analysis). All examples are illustrated with graphs and tables obtained by means of Chemoface.

Descriptors in multivariate image analysis applied to quantitative structure-activity relationship (MIA-QSAR) are pixels of bidimensional images of chemical structures (drawings), which were used to model the trichomonicidal activities of a series of benzimidazole derivatives. The MIA-QSAR model showed good predictive ability, with r², q² and r val. ext.² of 0.853, 0.519 and 0.778, respectively, which are comparable to the best values obtained by CoMFA e CoMSIA for the same series. A MIA-based analysis was also performed by using images of alphabetic letters with the corresponding numeric ordering as dependent variables, but no correlation was found, supporting that MIA-QSAR is not arbitrary.

Data of methylene blue number and iodine number of activated carbons samples were calibrated against the respective surface area, micropore volume and total pore volume using multiple regression. The models obtained from the calibrations were used in predicting these physical properties of a test group of activated carbon samples produced from several raw materials. In all cases, the predicted values were in good agreement with the expected values. The method allows extracting more information from the methylene blue and iodine adsorption studies than normally obtained with this type of material.